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Gluten Free Lasagna Soup

Hearty Gluten Free Lasagna Soup Ready in 30 Minutes

A comforting Gluten Free Lasagna Soup that captures classic flavors, ready in just 30 minutes for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Avocado oil is a great neutral alternative.
  • 1 pound Ground Beef Substitute with ground turkey or chicken for a leaner dish.
  • 1 pound Ground Italian Sausage Choose spicy sausage for an extra kick.
  • 1 medium Onion Yellow onion is preferred.
  • 3 cloves Garlic Fresh garlic is best; garlic powder can be a backup.
  • 24 oz Marinara Sauce Rao’s Marinara recommended for quality.
  • 14.5 oz Diced Tomatoes Opt for no-salt-added for a healthier choice.
  • 4 cups Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 tablespoon Italian Seasoning Mix of dried basil, oregano, and thyme works too.
For Seasoning
  • Sea Salt Adjust according to taste, low-sodium options are preferable.
  • Ground Black Pepper Freshly cracked is always a great option.
  • Red Pepper Flakes Optional, dial up according to your spice preference.
For Added Nutrition
  • 2 cups Spinach Optional, kale is a lovely substitute.
  • 10 oz Gluten-Free Lasagna Noodles Consider oven-ready for convenience.

Equipment

  • Large stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add 1 chopped onion and 3 minced garlic cloves. Sauté for about 3-4 minutes until the onion is translucent.
  2. Add 1 pound of ground beef and 1 pound of ground Italian sausage. Cook over medium heat for about 6-8 minutes, stirring frequently until browned. Drain excess fat.
  3. Pour in a 24-ounce jar of marinara sauce and a 14.5-ounce can of diced tomatoes. Add 4 cups of low sodium chicken broth, 1 tablespoon of Italian seasoning, sea salt and black pepper to taste. Stir and bring to a boil.
  4. Once boiling, break 10 ounces of gluten-free lasagna noodles into thirds and add them to the pot. Cook for approximately 15 minutes on gentle simmer, stirring frequently.
  5. After the noodles are cooked, stir in 2 cups of fresh spinach until wilted, which should take about 2 minutes. Adjust seasoning to taste.
  6. Ladle the soup into warm bowls and garnish as desired. Offer grated cheese or dairy-free ricotta on top.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Storage: Store leftovers in an airtight container for up to 5 days; freeze in individual portions for up to 3 months. Reheat gently with a splash of broth.

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